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10 积分 2026-04-30 加入
A stable double-emulsion system constructed by wheat gluten amyloid fibril and gellan gum: Application for co-delivery of anthocyanins and lutein
3天前
已完结
Fabrication and stability of dual Pickering double emulsions stabilized with food-grade particles
3天前
已完结
A stable double-emulsion system constructed by wheat gluten amyloid fibril and gellan gum: Application for co-delivery of anthocyanins and lutein
4天前
已完结
Synergistic stabilization of O/W/O double emulsions: Role of gelatin and beeswax-soybean oil in enhancing structural integrity and rheological properties
4天前
已完结
Designing W1/O/W2 double emulsions stabilized by protein–polysaccharide complexes for producing edible films: Rheological, mechanical and water vapour properties
2个月前
已完结
Protection of anthocyanin-rich extract from pH-induced color changes using water-in-oil-in-water emulsions
3个月前
已完结
Protection of anthocyanin-rich extract from pH-induced color changes using water-in-oil-in-water emulsions
3个月前
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